Blue light is an emerging technology used for the decontamination of food contact surfaces and products. It is based on the activation of photosensitizers by light, determining the release of reactive oxygen species (ROS). ROS causes damage to bacterial cells leading to cell death. Several types of microbes may be treated, such as bacteria, yeasts, moulds and viruses, in planktonic or biofilm form. Blue light technology is affected by several factors: light parameters (i.e., irradiance, dose, wavelength), microbial parameters (i.e., pH, temperature, initial inoculum, grade of biofilm maturation) and surface parameters (i.e., material, roughness, and optical properties). In addition, it may be used alone or coupled with other technologies. The use of blue light shows several advantages, such as safety for food operators, and a lower release of chemicals in the environment. Moreover, it seems unlikely for bacteria to develop resistance to the blue light application.
